A touch of curry powder and fresh ginger gives this velvety-smooth, comforting soup, created by Jamie Geller of JoyOfKosher.com, extra warmth for cool fall days.
- Combine all ingredients with 6 cups water in 6-qt. pot. Cover; bring to boil over high heat. Reduce heat to simmer; cook, covered, until squash is soft, 30-40 minutes.
- Use immersion blender, potato masher or fork to purée or mash squash and continue cooking 10 minutes or until soup is slightly reduced and thickened.
- Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme.
- This recipe originally appeared in our print magazine.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set